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Mediterranean Eggplant Recipe

A simple and delicious Mediterranean-inspired eggplant dish that brings together fresh ingredients for a healthy meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large eggplants Choose smaller ones for less bitterness.
  • 2 tablespoons olive oil Use sparingly to avoid greasiness.
  • 2 cloves garlic Minced for flavor.
  • 1 cup cherry tomatoes Roasted for sweetness.
  • 1/2 cup Greek yogurt For tangy flavor.
  • 1/4 cup feta cheese Optional topping.
  • 1/4 cup fresh parsley or basil Chopped for garnish.
  • to taste salt Used to draw out moisture from the eggplant.

Method
 

Preparation
  1. Slice eggplants into rounds and sprinkle salt on both sides. Let sit for 30 minutes.
  2. After 30 minutes, rinse off salt and blot the eggplants dry with a paper towel.
Cooking
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the eggplant slices with olive oil and minced garlic.
  3. Spread out the eggplant on a baking sheet and roast for 20 minutes or until golden brown.
Serving
  1. Top the roasted eggplant with cherry tomatoes, a dollop of Greek yogurt, and a sprinkle of feta cheese.
  2. Garnish with fresh parsley or basil and serve over rice or couscous.

Notes

Eggplant can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding olive oil if dry.